How to Section Chicken Wings

Introduction: How to Section Chicken Wings

One of the problems with the fresh chicken wings was that they usually come whole and you need to cut them into sections. Which are drumette, middle and tip.

You could take your cleaver and cleave them a part, but that has a tendency to leave shards of bones in the ends. Personal I prefer my chicken wings bone-shard free.

Here is how you do it.

Step 1: Place the Wing in Your Hand

Place the wing in your hand with your index finger wedged in the crook of the drumette and the middle section. Put firm pressure on the wing with your thumb and middle finger. If you are squeezing hard enough you should be able to glide the knife across the wing and the joint will start to split open

Step 2: Don't Freal Out!

I know a lot of people are freaking out because I'm cutting towards my hand, but if your knife is sharp and you have enough pressure on the joint you only need the slightest of downward force on the knife.

Continue cutting until the joint pops apart, I mean it will literally pop apart.

Step 3: Switch Knife Position

When the joint pops apart slide the knife in from the underside.

Step 4: Continue Through the Wing

And pull the knife through the joint.

Step 5:

Do the same for the “tip” and middle section. Throw away the tips, unless you like that sort of thing or freeze them and throw them in your next stock pot.

Isn't it common sense to be careful when using a knife, even a dull one?
I say take all the warning labels off, and let natural selection work it out.
I do have relatives that only work with gloves on when handling their own food, but I find the process complicated myself (and a little silly). It's easier to slip with gloves on, specially with chicken skin that is naturally quite difficult to hold, and even more difficult to cut.
A more sensible solution I believe would be having a little flour or cornstarch on your hands when handling the wings, and then just rinse it off the meat.

agreed, remove the warnings, anyone who cant figure out that knives are sharp and you should try to not cut yourself.. well goes without saying realy.
also i cook for a living (not a chef, just a privately employed cook) and deal with a lot of poultry and other meats.
i have found that a realy sharp cleaver is effective for about 90% of tasks and if you want to seperate wings legs etc with ease then place them "outside" down, rest the blade over the joint and bang the back of the cleaver down, it will cut with no risk to yourself and in a fraction of the time with far less handling of the chicken.

technically you are right, but the fact that your knife is sharp and you are skilled
does not prevent other people from trying this and hurt themselves instantly.
so at least put some warning at the beginning of the text.
actually it will be good practice to use latex gloves when handling poultry,
since this sort of meat, when uncooked, is both dangerous for your own health
and is easily contaminated by your hands.
I also use the gloves since it's much nicer-
you can stop for anything from phone call to scratch your head,
just remove one glove for a minute.
its also easier to hold oily parts like wings, thus making the whole
cutting action more safe.